cuts of vegetables

Learning different types of cuts of vegetables may kill your boredom besides improving your knife skill.

THE TYPES OF CULINARY CUTS OF VEGETABLES

There are many cuts of vegetables for variety of cooking purpose. You may or may not use all these cuts in your home but you can grab the knowledge and use it when needed.

Each cut yields a standardized cut piece of food. The three basic shapes for these cuts are: The strip, Cube and The chop. These cuts are usually used for concasse.

After shapes, comes the types of cuts of vegetables. Learning and practicing these cut techniques will reduce stress while handling food as it save time. The tip is to have a quality set of sharp cutting knives and a good cutting board, like this ones sold atĀ amazon. These are specially made to cut down food contamination and safeguard the blades.

The type of cut of vegetable also determines what type of soup, sauce you are making, or you should make. Let’s see them.

Cuts Of Vegetables:

cuts of vegetables

Julienne
Jardinier
Brunoise
Macedoine
Lozenge
Slicing
Paring
Chiffonade
Paysanne
Tourne
Fluting
Chopping
Ciseler
Pluche
Emincer
Matignon
Mincing
Parisiene
Segment

Two important things to remember while cutting vegetables is uniformity and aesthetics. You can use vegetable cutter, but most of these cuts can be done only using sharp knife.

Uniform and professionally cut vegetables enhance the VISUAL APPEAL and APPETITE to the guest, giving satisfaction and good revenue if you are into food business. Primary satisfaction comes from the visual appeal of the food. People eat with eyes, then tongue. Some times we tend to eat food which we don’t want, but anyways eat. If this happens, this could be an impulse sent to the brain through eyes.

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